The last few days, Kevin and I have been sick with a cold and, what better to have then chicken soup?
I had found this recipe awhile ago, but tweaked it a bit to suit my own family. The results? Delicious, chunky, full of noodles chicken soup that was amazing with a biscuit. It's so easy to make, you'll be tempted to never have the canned version again.
1 chopped onion
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 clove minced garlic
1/2 tsp thyme
salt and pepper to taste
bay leaf
5 cups (approximately-you can always add more) of good quality chicken broth
1 whole chicken breast, each 1/2 sliced into 3 pieces
Saute the onion, carrots, celery, and garlic in a bit of oil until tender. Add the thyme, salt and pepper, and cook 1 minute longer.
Stir in the chicken broth, the chicken pieces, and add the bay leaf. Bring to a boil and then turn the heat to low and allow to simmer for about 15 minutes, or until the chicken is no longer pink inside (don't overcook or the chicken will be stringy and dry). Remove the chicken pieces and chop into bite sized chunks. Return to soup.
Cook about 1 cup of egg noodles in boiling water according to package directions and add to the soup bowls just before serving. Refrigerate separately. The broth will keep for about 3 days or you can store it in the freezer.
Makes about 4-5 servings.
